Sandwich Bread, Five Ways

Homemade bread has a comforting aroma and a taste that is hard to beat. This recipe for a classic white bread offers a simple and rewarding baking experience. Whether you choose to make it by hand or with the help of a standing mixer, this loaf is baked in a pan, resulting in a tender crust and a soft, delicious interior. The process requires minimal effort and allows you to enjoy the wonderful taste and texture of homemade bread without the need for complex techniques. With just a few basic ingredients and a little bit of time, you can fill your kitchen with the delightful scent of freshly baked bread.

MAKES: 1 large loaf

TIME: At least 3 hours, largely unattended

INGREDIENTS:

• 3 1/2 cups (about 1 pound) all-purpose flour, plus more as needed
• 2 teaspoons salt
• 1 1/2 teaspoons instant yeast
• 1 tablespoon sugar or honey, or more to taste
• 2 tablespoons neutral oil, like grapeseed or corn, or softened butter, plus more for the bowl and pan
• Scant 1 1/3 cups cool milk, preferably whole or 2 percent (warm the milk to at least 70°F if you’re working by hand)

INSTRUCTIONS:

1. Begin by putting the flour in a food processor. Add the salt and yeast, and process for 5 seconds to combine.
2. With the food processor running, add the sweetener (sugar or honey), oil or softened butter, and most of the milk through the feed tube. Process for about 30 seconds until a well-defined, barely sticky, and easy-to-handle ball of dough forms. If the dough is too dry, add milk 1 tablespoon at a time and process briefly after each addition. If it is too wet, add a tablespoon or two of flour and process until combined.
3. Grease a large bowl with a little more oil or butter. Shape the dough into a rough ball and place it in the greased bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rise for at least 2 hours, or until it nearly doubles in size.
4. After the first rise, deflate the dough by gently pressing it down. Shape it into a ball once again and let it rest on a lightly floured surface, covered, for about 15 minutes.
5. Lightly flour your work surface and flatten the dough into a rectangle. Shape it into a loaf by following the instructions and illustrations provided on page 860 of the book. Grease a 9×5-inch loaf pan with the remaining oil or butter and place the shaped loaf in the pan, flattening the top with the back of your hand.
6. Cover the pan and let the dough rise for 1 hour, or until the top of the dough is nearly level with the top of the pan.
7. Preheat the oven to 350°F. Lightly brush the top of the loaf with water, then place it in the oven. Bake for approximately 45 minutes, or until the bottom of the loaf sounds hollow when tapped or the internal temperature reaches about 210°F on an instant-read thermometer.
8. Once baked, remove the loaf from the pan and allow it to cool on a wire rack before slicing.

VARIATIONS:

• 50 Percent Whole Wheat Sandwich Bread: Replace half of the white flour with whole wheat flour, use honey as the sweetener, and increase the rising times.
• Bran and Oat Sandwich Bread: Decrease the amount of flour and add wheat or oat bran and whole wheat flour. Use honey or maple syrup as the sweetener, and knead in rolled oats by hand.
• Anadama Bread: A New England classic. Substitute cornmeal for a portion of the flour and replace the sweetener with molasses. Adjust the amount of milk accordingly.
• English Muffins: A delightful alternative to bread. Cut the dough into pieces and shape them into disks. Pan-bake the muffins on a griddle or skillet until lightly browned. Split open with a fork and toast before serving.

Enjoy the simplicity and deliciousness of homemade white bread with this recipe. Whether you use it for sandwiches, toast, or simply enjoy it fresh out of the oven, this classic loaf is sure to satisfy your bread cravings. Experiment with different variations to add your own personal touch to the recipe.